Overview
- TN describes rubbing half a tomato on a preheated grill, saying its acidity and juice loosen stuck-on grease and leave a fine nonstick layer.
- El Cronista recommends passing half an onion over hot grates to lift residue, add a subtle flavor and confirm effectiveness when vapor and onion aroma appear.
- A later TN piece adds a raw potato option, with released starch forming a protective film that helps food release and makes post-asado cleanup easier.
- Across the methods, guidance is to heat the grill, cut the vegetable in half and rub the cut side over the bars before placing meat or vegetables.
- Both outlets present these as natural alternatives to chemical cleaners and link routine cleaning to better flavor and control of bacteria such as Salmonella, E. coli, Listeria, Clostridium perfringens and Staphylococcus aureus.